Candied Black Olive Clafoutis
Equipment
- 2-quart saucepan
- 9-inch pie plate
- Mixing bowls
- whisk,
Ingredients
- ¾ cup pitted black olives
- 1 cup sugar
- 8 tbsp. unsalted butter melted, plus more for greasing
- 3 eggs
- 4 egg yolks
- 1 cup milk
- ¼ cup flour use gluten-free flour if needed
- ¼ tsp. kosher salt
- ¾ cup blanched almonds roughly chopped
Instructions
Prepare Olives:
- In a 2-quart saucepan, boil the pitted black olives with 2 cups of water for 5 minutes.
- Drain and set aside.
- Add half the sugar (½ cup) and 2 cups of water to the pan; bring to a boil.
- Reduce heat to medium and add the olives; cook until the olives are tender, about 2 hours.
- Let the olives cool, then strain and discard the syrup.
Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch pie plate with butter and set aside.
Mix Ingredients:
- In a bowl, whisk together the melted butter and 3 eggs.
- In another bowl, whisk the remaining ½ cup of sugar with the 4 egg yolks until fluffy.
- Slowly whisk in the milk, flour, and kosher salt.
- Fold in the butter mixture and chopped almonds until combined.
Assemble and Bake:
- Spread the batter into the prepared pie plate.
- Arrange the candied olives over the top.
- Bake until golden and slightly puffed, about 40 minutes.
Cool and Serve:
- Let the clafoutis cool before serving.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this clafoutis with a light, sweet wine such as Sauternes or a sparkling Moscato.Nutritional Information
Calories: 320 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 18 g | Fiber: 2 g | Sugar: 25 g | Salt: 150 mg
